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🍰 Crunchy Asparagus and Goat Cheese Tart

1719 kcal · 30 min · 4 servings

Ingredients

• 500 g green asparagus
• salt
• 3 eggs
• 1 untreated lemon (zest)
• 200 g goat cream cheese
• 200 ml whipping cream
• pepper (from the mill)
• nutmeg
• 150 g grated hard cheese (e.g. goat cheese)

Instructions

1. 1. Quickly knead flour, salt, cut butter pieces, egg, and sour cream into a smooth dough.
2. 2. Wrap the dough in cling film and chill it in the refrigerator for 30 minutes.
3. 3. Brush the tart pan with a little oil.
4. 4. Preheat the oven to 200 degrees Celsius fan mode.
5. 5. Dust your work surface with flour and roll out the dough.
6. 6. Place the rolled-out dough into the tart pan and press it firmly into place.
7. 7. Peel the bottom third of the asparagus stalks and cut off the woody ends.
8. 8. Cut the asparagus stalks in half or into thirds.
9. 9. Blanch the asparagus in boiling salted water for 2 to 3 minutes.
10. 10. Shock the asparagus with cold water and let it drain well.
11. 11. Distribute the asparagus evenly over the dough base.
12. 12. Whisk the eggs, lemon zest, goat cream cheese, and cream together until smooth.
13. 13. Season the egg mixture with salt, pepper, and ground nutmeg.
14. 14. Pour the egg mixture over the asparagus.
15. 15. Sprinkle cheese over the top.
16. 16. Bake the tart in the oven for about 40 minutes until golden brown.
17. 17. Crush peppercorns in a mortar.
18. 18. Rinse the dill, shake it dry, and pick off the leaves.
19. 19. Chop the dill roughly.
20. 20. Mix the dill, crushed pepper, and lemon juice with the oil.
21. 21. Remove the tart from the oven.
22. 22. Drizzle the tart with the dill oil mixture and serve.

Nutrition per serving

• kcal: 1719
• Protein: 99 g · Fett/Fat: 133 g · Carbs: 30 g